Boston Cream Poke Cake/Cupcakes
1 boxvanilla or chocolate (3.4 oz) instant pudding
1 1/2 cheavy whipping cream
1/2 cpowdered sugar
1/2 csour cream
1 cheavey whipping cream
12 ozsemi-sweet chocolate chips
1 boxyellow or chocolate cake mix. make as directed on the box for cake or cupcakes.
How to Make Boston Cream Poke Cake/Cupcakes
- For the filling. Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stiff peaks form. It will be runny if you don’t beat it long enough. Then cover and put into fridge til needed. If you don’t use all of it for this recipe, it will last a couple days in the fridge.
- For ganache.
Heat cream in sauce pan until it comes to a boil. Remove from heat and pour over chocolate chips in a mixing bowl. Stir to mix together and let cool slightly. Keep in the fridge until ready to serve.
- For the cake or cupcakes.
1 yellow or chocolate cake mix-Make as directed on box for cupcakes. Or, poke holes in as a cake and make it a poke cake.
Make sure your cake or cupcakes are cool before you put the filling in. I use the handle of a bigger spoon to make the holes. Use a pastry bag with a large tip, or you can use a plastic lunch bag with one of the corners just snipped to fill in the holes. Then spread the ganache over the top of the cake. Keep in the fridge til ready to serve.